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Tuesday, August 22, 2017

STUFFED CABBAGE (TOLTOT KAPOSZTA)

1

medium

head cabbage

1

package

(28 ounces) sauerkraut

1/2

lb

ground beef

1/2

lb

ground pork

1/2

cup

long grain rice, cooked

1

large

egg

2

Tbs

real bacon bits

1

medium

chopped onion

2

clovs

garlic minced

1

Tbs

Hungarian paprika

1/4

tsp

cayenne pepper

6

ounces

can diced tomatoes, or paste

1

Tbs

caraway seeds

2

cups

water

2

Tbs

all-purpose flour

1

cup

(8 ounces) sour cream

Salt and pepper, to taste

1

, Sauté onion in shortening until golden brown. Mix the pork, beef, rice and the egg together seasoning with the salt, pepper, bacon bits, onion, garlic, paprika, pepper, caraway seeds, salt and pepper and paprika. Remove core of the cabbage and steam it in water until leaves are soft and begin to separate from the head. Remove the leaves and permit to cool. Trim the heavier veins from the leaves with a sharp knife so that the texture of the leaves becomes relatively smooth. Fold a portion of the meat mixture into each leaf, tucking in the two ends, so that it makes a neat roll, not too hard. Cut up the rest of the leaves in long coarse strips. Place the cabbage rolls on a bed consisting of the cut up small strips and add the tomatoes or tomato paste. Cover and cook slowly for about an hour.

2

, We must remember that Stuffed Cabbage is made in a variety of ways. It Is often said that everyone makes It a little differently. It is hard to say, which is the best recipe, because it depends on the individual taste as to which one he likes best.

Nutrition Facts

Serving size: Entire recipe (113.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.